Fluffy White Sandwich Bread  

  • 5-6 cups all purpose white flour
  • 1 cup milk
  • 1 1/2 cups water 
  • 1/4 cup butter, melted and cooled
  • 2 tsp sugar
  • 2 1/4 tsp yeast
  • 1 egg 
  • 1/2 tsp salt

  1. In a large bowl mix 1/4 cup water and 1/4 cup milk together and bring temperature to 105°. Stir in sugar and yeast and let sit for 10 minutes. 
  2. Meanwhile heat the remaining water and milk with butter to 105°. 
  3. Once your time is up mix the remaining liquids into the yeast along with 1 cup of flour and egg.
  4. Add salt and flour 1/2 cup at a time until the dough pulls away from the sides and is slightly sticky.
  5. Flour a work space and dump the dough out and begin kneading . 
  6. Knead dough for 8-10 minutes.
  7. Grease a large bowl and place the dough inside. Cover with a piece of oiled saran wrap and place in a warm, draft free place. I prefer to bring a pot of water to a boil and place it in the bottom of my oven and the bowl on a rack above the pot. 
  8. Once the dough has doubled in size, appx 45 minutes to an hour, punch the dough down and divide in 2 even pieces. 
  9. Using a rolling pin, roll out each piece into rectangles. Roll the dough up like a jelly roll and pinch the seems together.
  10. Heavily grease your bread pans and place the loaf seem side down and cover with a piece of oiled saran wrap. 
  11. Same as the first rise I would recommend the oven method with a pot of hot water underneath buy any warm draft free place will do for the second rise. Allow the dough to double in size which should take appx 45 minutes to an hour.
  12. Remove pans from the oven if you were using it to rise the dough and preheat to 350°.
  13. Bake for 35 to 45 minutes or until the tops are golden and they sound hollow when you tap on them. 
  14. Remove from the oven and immediately brush with butter.
  15. After about 10 minutes I would start loosening the bread off the side of the pan and pop the loaves out. Allow to cool completely before storing in bags. 
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